Wednesday, February 25, 2015

Nothing says "sneauxday" in North Georgia like a pot of South Louisiana's finest. Warm, comforting and just a touch spicy.

THE STOCK

In 5 gallon pot, combine one whole plump chicken and vegetables you have around the house -- whole garlic cloves, an onion, celery stalks and leaves, leeks and more. Add a sprig of rosemary and a few peppercorns (and don't forget the bay leaves) and enough water to cover. Simmer for approximately two hours.Let chicken cool, then debone and set aside.Put cooled stock in the fridge overnight. The next day you scan scoop off any fat and bring back to warm on the stove.

THE ROUX

In a dutch oven heat equal parts vegetable oil and all purpose flower (about 1/2 cup each). Stir over medium low heat until it turns the color of dark peanut butter. (Be careful... the slightest burn and you'll have to start over). Could take up to half an hour.THE GUMBO

To the roux add 3 stalks chopped celery, one large onion and one large green pepper. Saute until the vegetables begin to wilt. Add minced garlic and stir for another minute.Begin adding ladles of the warm stock until it reaches a little more than halfway up the pan. Cook for 30-60 minutes on medium-low heat, stirring occasionally.Add chicken -- and whatever other meats or seafood you like. I prefer Cajun sausage and shrimp.Let simmer as long as it can. Add salt, pepper, Tony Chachere's and hot sauce to taste.Serve over warm rice. Voila.